The Art of French Pastry

6 Bake the brioche for 40 to 45 minutes, until golden brown and the streusel is crunchy. Remove from ...

IT’S DONE WHEN IT’S DONE The sides of the brioche should be golden brown and the streusel should be very c ...

JACQUY’S TAKEAWAYS This is a classic Alsatian cake that is very simple but so good. The streusel can be ...

You can also make individual brioche streusel rolls. Use 40 grams of brioche and 15 grams of crumble for each ...

countless versions of this brioche. You can build it upside down, placing the streusel on the bottom of a silicon ...

crust. Brioche streusel is usually served for breakfast, but in another version I transform it into a tart. I u ...

diced apples in butter with some vanilla extract and sugar, let them cool, and place them on the raw brioche. T ...

magically. ...

BEE STING BRIOCHE / BRIOCHE NID D’ABEILLE ...

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YIELD | ONE 9-INCH CAKE 2-DAY RECIPE The bee sting cake is a wonderful cross between a breakfast and a des ...

sticky bun–like mixture of sugar, butter, honey, and almonds, then baked and filled with a rich mixture o ...

means “bee sting.” Oddly, it is quite similar to another French pastry called tarte Tropezienne, which was appare ...

coarse sugar crystals. This recipe is a 2-day process: you will make brioche dough the first day and let it ...

BEFORE YOU BEGIN Get out the following equipment and allow all of the ingredients to come to room temperature: Di ...

Brioche Equipment for Pastry Cream KitchenAid or stand mixer fitted with the whisk attachment 1 large mixing bowl ...

silicone 1 chef’s knife 1 rolling pin 1 small saucepan 1 high-heat rubber spatula or wooden spatula 1 digital th ...

1 pastry bag fitted with a ½-inch star piping tip Read this recipe through twice from start to finish. ...

once you are comfortable with the recipe you can try some variations. You could use “sugar in the raw” (also ...

neutral flavor; just don’t use chestnut honey, as its flavor is too strong. You can also play around with diffe ...